1. Grind rice to a fine, smooth paste, keep aside.

2. Put milk to boil. on high flame, in a heavy deep pan.

3. Slowly pour in rice paste, stirring continuously to avoid lumps.

4. Stir and cook till mixture is thick.

5. Add sugar, stir to dissolve.

6. Mix cardamom in 1 tsp. cold milk or water, mix into mixture.

7. Mix in essence, pista and almonds, saving some for garnishing.

8. Pour mixture into a glass bowl or individual bowls.

9. Cool, chill till it looks set.

10. Garnish with silver foil and remaining chopped almonds and pistachios.

Making time: 30 minutes, excluding chilling time.
Makes: 5 servings
Shelflife: 2 days chilled